Sour Cream Doughnuts



  • 2-1/4 cups sifted flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup sugar
  • 2 tablespoons butter or lard
  • 2 egg yolks
  • 1/2 cup sour cream
  • Lard or neutral-flavored oil, for frying



  1. In a medium-size bowl, sift together the flour, baking powder, salt, and nutmeg.
  2. Beat the shortening and sugar together until sandy. Add the egg yolks and mix until blended.
  3. Add the dry ingredients to the mixing bowl, alternating with the sour cream and ending with the flour, mixing well between additions.  
  4. The dough will be sticky. Spoon it into a clean bowl, cover with plastic wrap, and chill for 1 hour.
  5. On a floured board or table, roll the chilled dough out to about 1/2-inch thick. Use a doughnut cutter or two differently sized biscuit cutters to cut out the doughnuts, dusting the cutters in flour as needed to prevent sticking.
  6. Pour the lard or oil into a heavy-bottomed pot to at least 2 inches deep. Heat oil to 325°F.
  7. Add the donuts to the heated fat a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, but watch to make sure they don’t burn. Let them drain on a paper bag to soak up the excess grease.
  8. You can dust the warm doughnuts in cinnamon sugar or sprinkle them with powdered sugar, if you prefer.


Allow to cool before serving.


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